Dairy-free Lasagna Soup is a cozy, comforting bowl full of all the flavors you love in classic lasagna, but without any cheese or cream. It’s packed with hearty tomatoes, tender pasta, savory herbs, and seasoned ground meat, making it a warm and satisfying meal, especially on cooler days.
I love this soup because it brings all the good stuff from traditional lasagna into a quicker, easier dish that doesn’t rely on dairy. It feels like a delicious hug on a chilly day, and the best part is you can enjoy it with friends or family who can’t have dairy — no one misses the cheese here!
My favorite way to serve this is with a side of crusty bread or garlic toast for dipping. It’s perfect for a simple weeknight dinner when you want something tasty but don’t want to spend hours in the kitchen. Plus, leftovers taste even better the next day!
Key Ingredients & Substitutions
Ground meat: Beef or turkey both work well. Turkey is leaner and lighter, while beef adds richer flavor. For a vegetarian option, try plant-based crumbles or lentils.
Lasagna noodles: Breaking regular lasagna noodles into pieces is perfect here. Gluten-free noodles work great too if you need a gluten-free version.
Tomatoes: Both crushed and diced canned tomatoes give great texture and depth. If fresh tomatoes are your preference, use peeled and chopped Roma tomatoes.
Dairy-free ricotta or cashew cream: These top the soup with a creamy touch without dairy. You can also try coconut yogurt or omit altogether for a lighter bowl.
Herbs: Dried basil, oregano, and thyme build classic italian flavor. Feel free to use fresh herbs for a brighter taste, adding them near the end of cooking.
How Do You Keep the Pasta from Getting Mushy in Soup?
The noodles can soften quickly in soup, so timing is key to avoid mushy pasta. Here’s how I do it:
- Break lasagna noodles into bite-size pieces for even cooking.
- Add noodles only after the soup has simmered and flavors are well blended.
- Stir gently and cook uncovered to keep pasta texture firm.
- Check pasta for doneness at around 10 minutes since pasta thickness varies.
- For leftovers, cook noodles separately and add to warmed soup to keep them from overcooking.
Equipment You’ll Need
- Large pot or Dutch oven – It’s perfect for cooking everything in one place and lets flavors meld nicely.
- Cutting board and sharp knife – Use these to chop onions, garlic, and herbs easily and safely.
- Measuring spoons and cups – Handy for keeping your seasonings just right.
- Stirring spoon or spatula – A good tool for mixing ingredients and preventing sticking.
- Soup ladle – Perfect for serving warm bowls without spills.
Flavor Variations & Add-Ins
- Swap ground beef for Italian sausage or plant-based crumbles for different flavors and textures.
- Add a pinch of red pepper flakes or chopped chili for some heat.
- Stir in roasted vegetables like zucchini or eggplant for extra veggie goodness.
- Drop in some drained, artichoke hearts or olives for a salty, tangy boost.
Dairy-free Lasagna Soup
Ingredients You’ll Need:
- 1 lb (450g) ground beef or ground turkey
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 4 cups (960 ml) low sodium beef or vegetable broth
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 6 lasagna noodles, broken into bite-sized pieces
- 1 cup fresh spinach or basil leaves, chopped (plus more for garnish)
- Dairy-free ricotta or cashew cream (for dolloping on top)
- Fresh ground black pepper and dried herbs, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and roughly 25 minutes to cook, for a total of around 35 minutes. It’s a quick and hearty meal you can whip up on any weeknight.
Step-by-Step Instructions:
1. Sauté Onion and Garlic:
Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and garlic. Cook, stirring often, until they’re soft and smell wonderful — about 3-4 minutes.
2. Brown the Meat:
Add the ground beef or turkey to the pot. Cook, breaking it apart with your spoon, until it’s fully browned and no pink remains—about 6-8 minutes. If needed, drain any extra fat.
3. Add Tomatoes and Seasonings:
Pour in the crushed tomatoes, diced tomatoes, and broth. Stir in dried basil, oregano, thyme, crushed red pepper flakes (if using), and salt and pepper. Bring everything to a boil.
4. Cook the Pasta:
Turn the heat down to a gentle simmer. Add the broken lasagna noodles to the pot. Let the soup cook uncovered, stirring now and then to stop noodles sticking together, for about 10-12 minutes or until noodles are tender.
5. Add the Greens:
About 2 minutes before the noodles are finished, stir in the chopped fresh spinach or basil. Let it wilt into the soup, adding fresh flavor and color.
6. Serve with Dairy-Free Cream:
Remove the pot from heat. Ladle the hot soup into bowls and add a dollop of dairy-free ricotta or cashew cream on top of each serving. Sprinkle with extra chopped herbs and fresh ground pepper.
7. Enjoy!
This soup is best served warm and pairs lovely with a slice of crusty bread or garlic toast. It’s like lasagna in a cozy bowl, but completely dairy-free and full of comfort.
Can I Use Gluten-Free Pasta for This Soup?
Yes! Just swap the regular lasagna noodles for gluten-free ones and add them towards the end of cooking to prevent them from getting too soft. Cooking times may vary slightly.
How Can I Make This Recipe Vegetarian?
Replace the ground meat with plant-based crumbles, cooked lentils, or your favorite veggies like mushrooms and zucchini. Adjust seasonings as needed for extra flavor.
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to the point before adding pasta and spinach, then refrigerate for up to 2 days. When ready to eat, reheat gently and add fresh pasta and greens, cooking until tender.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. To avoid mushy noodles, reheat gently on the stove and add a splash of broth or water if it seems too thick.